Born in Charleston, South Carolina, but raised in the Bay Area of Northern California, Tony blends his Cajun and Filipino heritage into backyard cooking that honors both sides of his family. With over 15 years of self-taught experience and a growing following on YouTube, Instagram, and Facebook, Tony turned his passion for smoking meat into a full-time career.
We’re proud to welcome him to the Montana Knife Company family, where his appreciation for high-quality American craftsmanship matches our own.
Where Fire Meets Family
Tony’s love for barbecue started at his cousin’s house on the Filipino side of his family. He watched his older cousins cook on a little Weber kettle grill, intrigued by the fire, the smell of charcoal, and the way smoke changed meat.
“It was just something I was intrigued about,” Tony says. “The smell of charcoal and meat sparked the whole love for barbecue.”
As he got older, Tony convinced his dad to buy their own grill. He’d man it whenever he could, teaching himself through trial and error. Even when he lived in an apartment on the third floor where grills weren’t allowed, he found a way to get an electric grill approved.
’I can’t wait till I move into a house and get me a smoker,’ he thought. His dream came true, and he’s been cooking ever since.
Tony’s mother was the heart of the kitchen. His father cooked in the Navy, but once he married Tony’s mom, he wasn’t allowed back in her domain. She cooked both Cajun and Filipino dishes, filling the house with the flavors of Louisiana and the Philippines.
Tony still remembers his mother’s gumbo, a recipe he requested for every birthday and keeps close to his heart. That recipe stays private, a tribute to her memory and the foundation of his cooking philosophy.
A Self-Taught Journey
Tony learned to cook by watching BBQ Pitmasters, digging into YouTube videos, and practicing in his backyard. Malcolm Reed, one of the first barbecue creators on YouTube, became a major influence. When Reed followed him on TikTok years ago, Tony couldn’t believe it.
“I still haven’t met him yet,” Tony says. “I’m super pumped to meet him.”
What sets Tony apart is that every meal he films feeds his family. “People don’t realize that,” he says. “If you’re doing it that way, there’s a lot of pressure. They’re hungry. They’re waiting.”
That pressure keeps him sharp and honest. His food has to taste good because his wife and kids are counting on it for lunch or dinner.
Tony’s cooking reflects his heritage. He visited the Philippines in 2000 and saw street vendors selling barbecue over open fire, a tradition that aligned with American smoking. The Cajun flavors from his mother’s side blend with Filipino techniques, creating recipes like his award-winning Honey Money Wings and signature Cajun Honey Rub.
His catchphrase, “That’s money!”, captures the pride he takes in every dish.
Values and Legacy
Tony and his wife have two children, ages 10 and 12, who they’re teaching to chase their dreams and stick with their passion.
“I never in a million years thought I’d be doing this for a living,” he says. He wants his kids to discover what they love and pursue it with the same dedication he’s brought to barbecue.
“Once they really find a passion, I’ll be there to support it and help invest in it. Something that wasn’t available for my parents to do when I was young.”
Tony wants to change his family’s trajectory. He figured out a way to make a living off his passion, and he wants his kids to do the same.
“I want my kids to be successful,” he says. “I want to change that generational curse.”
Why MKC?
When Tony first connected with Montana Knife Company, he was struck by its values. “I love the whole, not just the knives, but just who they stand for,” he says. “American made in Montana.”
When he visited the MKC shop in May, co-owner Brandon Horoho gave him the grand tour. CEO Josh Smith’s childhood, spent building knives, resonated with Tony.
“You don’t hear that kind of background a lot with other companies,” he says. “Most origin stories are completely made up. A lot of it is made overseas.”
For Tony, MKC’s authenticity and commitment to American craftsmanship matter. “I only want to partner with quality brands. Montana Knives is as quality as it gets."
Tony’s go-to knife is the Wargoat, that’s legal in California. “I take that thing everywhere,” he says. “It’s so small and slim. I could have it in my pocket on my belt, and it’s freaking sharp.”
For culinary work, he reaches for the Cutbank Paring knife when cutting garlic and shallots, the Cattlemen Cleaver for heavier tasks, and the Boning Butcher when trimming briskets.
These days, Tony lives in his backyard, hosting gatherings for friends and family, camping with his wife and kids, and smoking meat nearly every day. His Cajun Honey Rub seasoning line and cookbook reflect years of perfecting flavors that honor his mother’s memory and his father’s heritage.
Whether he’s filming content for his growing audience or just making dinner, Tony’s cooking stays rooted in family, fire, and the belief that good food brings people together.
Keep Up With Tony
Want to keep up with Tony’s culinary adventures? Here’s where you can find him:
Website: tftibbq.com
